Program Overview

Food affects every person every day and, as such, there is a large regulatory framework overseeing the food industry.

Graduates are needed across the food chain from raw material inspection, production and processing through to final product evaluation.

• A focus on practice-led teaching means you will have opportunity to develop the analytical and practical skills required by employers – working with accuracy and precision to obtain data and results relevant to the skills being taught.
• The course provides an opportunity to develop an understanding of the complex commercial nature of the industry, as well as the interactions between food composition, metabolism, diet, health, and consumer science.
• Research-informed teaching brings real life examples and case studies into lecture discussions and tutorials.  

Why you should study this course

• Gain hands-on experience of a wide range of industry techniques in our state-of-the-art laboratories based in the multi-million-pound Alison Gingell Building4.
• Specialist industry-standard facilities include analytical equipment such as GC, GC-MS, ICP and HPLC, in addition to access to food science facilities for rheological and texture profile analysis of food and drink as well as tasting sessions.
• Our current experienced teaching team bring a range of professional and research expertise into their teaching. Having worked as food scientists, public and environmental health professionals and nutritionists for both governmental and local councils as well as working in the food industry, they ensure you receive up-to-date information and can help you begin to establish your professional networks (staff may be subject to change).